⏱ 20 min active 🔥 256 kcal 🍃 15 g fiber 🍆 2 servings
Recipe inspired by The New Persian Kitchen
Pictorial Instructions
1 Preheat oven to 350 F. Cut the garlic horizontally in two halves, put them back together and wrap with foil. Cut the eggplants in halves, score the skin with a knife. Put the eggplants (skin side up), tomatoes and garlic on a lined baking sheet, rub eggplants and tomatoes with vegetable oil. Bake for about 1 hour, or until tender.
2 When the roasted vegetables are cool to handle, scrape off the eggplant flesh with a fork or spoon, peel off the tomato skin, and squeeze out the garlic.
3 Add the eggplant, tomato, and garlic to a skillet, cook on medium heat, use the spatula to break down large lumps and mix well, about 3-5 minutes. Add the eggs, stir and continue to cook for about 3-5 minutes or until eggs are fully cooked. Add salt and turmeric, mix well and serve.
Tips
Make it vegan: simply skip the eggs.
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